Warm Rosemary and Roasted Walnut Crusted Chicken

Warm Rosemary and Roasted Walnut Crusted Chicken

This delightful dish combines the fragrant aroma of rosemary with the richness of roasted walnuts to create a memorable meal. The chicken is crusted with a mixture of breadcrumbs, walnuts, and fresh herbs, then baked to perfection. It’s a great choice for dinner parties or a cozy meal at home.

Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup walnuts
– 1 tablespoon fresh rosemary, chopped
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 2 eggs
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 tablespoons Dijon mustard
– 1 tablespoon honey

Instructions:

1. Preheat the oven:
– Preheat your oven to 375°F (190°C).

2. Prepare the walnut mixture:
– Place the walnuts in a food processor and pulse until they are finely chopped.
– In a medium bowl, combine the chopped walnuts, breadcrumbs, chopped rosemary, and Parmesan cheese.

3. Prepare the chicken:
– Season the chicken breasts with salt and pepper on both sides.
– In another bowl, beat the eggs.
– In a separate bowl, combine the Dijon mustard and honey.

4. Coat the chicken:
– Brush each chicken breast with the mustard and honey mixture.
– Dip the chicken into the beaten eggs, then press into the walnut mixture to coat well on both sides.

5. Sear the chicken:
– Heat the olive oil in a large oven-safe skillet over medium-high heat.
– Add the chicken breasts and cook for about 2–3 minutes on each side, or until golden brown.

6. Bake the chicken:
– Transfer the skillet to the preheated oven.
– Bake for 20–25 minutes, or until the chicken is cooked through and the crust is golden brown.

7. Serve:
– Remove the chicken from the oven and let it rest for a few minutes before slicing.
– Serve warm, and enjoy your flavorful Rosemary and Roasted Walnut Crusted Chicken!

This dish pairs wonderfully with a side of roasted vegetables or a fresh green salad. Enjoy!